I got curious about "chicken liquor" and the closest possible connection I could find is pot liquor, which is a Southern term for the liquid from boiling greens or beans. Chicken stock wouldn't be far off since it's the liquid you have after boiling chicken.
"Liquor" back in the day often referred to broth, drippings, etc. I feel like you hear it on Townsends all the time. Over in Britain they still have "liquor" with their pie and mash.
@@Kerithanos "Liquor" was used to describe any concentrated essence of something, it only became an alcohol specific thing once the distillation of spirits became commonplace.
ln Baltimore, the tomato aspic at the Women's Industrial Exchange was legendary and probably the first contact many young folks had with savory gelatin. This sando looks totally doable and Duff's Grandmother obviously had a superior bread crumb game. Who doesn't like Chicken in a Biskit? I would try. Duff made a lovely cake for one of my many weddings and it was delicious. So proud of him. Great video.
I think you nailed it. I think this was meant to be a tea sandwich (not open-face) cut into a novelty shape like a diamond, etc., however, I do love the way Duff chose to interpret it, using the bread as a canvas for the aspic shape.
Duff did a great job hosting! Certainly the most approachable version of an aspic recipe that I'm aware of with that plus up, crunch and chicken just go great together. Diggin' that hoodie Barry, hope the vaycay has been nice!
You got Duff!!!!! Wow!!!! He was great! And now I want to try making this, although I might get drummed out of the kitchen by the rest of my family, lol. This was amazing. Every sandwich can be plussed up by a unicorn, a snail, and a brontosaurus.
Another great one, Barry - and Duff did a great job! It reminded me of the headcheese I used to buy at our town grocery store. The head cheese was full of veins of thick, gooey, tasty aspic and tasted damn good. They made it in the butcher's kitchen of the grocery store. They used to make their own sausages as well. Holy old baldheaded Moses, do I ever miss that kind of eating.
I'm pro gelatin. Like this idea, but maybe do more chicken and then it's like headcheese. I was thinking the PU would be cucumber ribbons. Toast was needed! Duff - you went from dino because I have a 3-year-old to here's the comet that wiped them out. Dark. Ha, ha!
Great video! I think I’d use the same cutter on the bread as the aspic. It would make the shape more legible. I love the idea of a savory streusel. Definitely going to give that a try.
If you love chicken jello, try the Greek chicken lemon soup Avogolemono straight from the fridge like chicken-y lemony jello. Its absolutely incredible!! PS: I make mine with orzo bc they're better (imo) cold than cold rice.
@@bostonrailfan2427 i definitely would add more shredded chicken to the aspic. it would be a good use for the remains of a broiled chicken to make the 'liquor' from the bone broth.
When I think of aspic I think if my great grandma spending like two hours cutting and boiling tomatoes, blending them by hand, and then even more hours setting it. Only to make something much worse than just a raw tomato.
Hey Barry as your book release comes up I had a thought... how about having some authors guest host an episode of Sandwiches of History? I have some friends who are authors as well who may be down to help out!
Thank you, Duff Goodman, for taking aspic seriously instead of just cringing through the whole thing!
The choice of brontosaurus being impacted with the meteor was a nice choice because the sandwich certainly looked apocalyptic.
HEYOOO!
The brontosaurus 4:00 has a speck of parsley exactly where his eye should be. 👏🏻👍🏻
I love Barry’s idea to get these amazing chefs to make and eat awful sandwiches from the past. Then they go and make them actually good!
Chickenyness is a word I didn’t know I needed in my life until now!
" chicken liquor " 😂 my plus up: thinly shaved pickled red onions. Thanks Chef Duff!
I looooooove aspic. This is absolutely my jam! Thank you for filling in for Barry, big fan of Duff & Barry!!
Super fun episode!
I appreciate that you, without fail, said "fancyshapes", as if it was all one word. It makes the shapes all the more fancy.
I got curious about "chicken liquor" and the closest possible connection I could find is pot liquor, which is a Southern term for the liquid from boiling greens or beans. Chicken stock wouldn't be far off since it's the liquid you have after boiling chicken.
I feel like surely one of my other fave history TH-camrs should have an answer on this. I’m fascinated!
"Liquor" back in the day often referred to broth, drippings, etc. I feel like you hear it on Townsends all the time. Over in Britain they still have "liquor" with their pie and mash.
@@Kerithanos "Liquor" was used to describe any concentrated essence of something, it only became an alcohol specific thing once the distillation of spirits became commonplace.
ln Baltimore, the tomato aspic at the Women's Industrial Exchange was legendary and probably the first contact many young folks had with savory gelatin. This sando looks totally doable and Duff's Grandmother obviously had a superior bread crumb game. Who doesn't like Chicken in a Biskit? I would try. Duff made a lovely cake for one of my many weddings and it was delicious. So proud of him. Great video.
Very nicely done with good instructions and tips. And what if the bread were cut in the same shape as the aspic? Mind blown.
But wouldn't that make it a canapé?
I think you nailed it. I think this was meant to be a tea sandwich (not open-face) cut into a novelty shape like a diamond, etc., however, I do love the way Duff chose to interpret it, using the bread as a canvas for the aspic shape.
"In 1993, he graduated from Sandwich High School" according to Wikipedia. This guy has the credentials.
Duff did a great job hosting! Certainly the most approachable version of an aspic recipe that I'm aware of with that plus up, crunch and chicken just go great together. Diggin' that hoodie Barry, hope the vaycay has been nice!
Best guest host spot yet. Love how it went from a 4 to a 8. That's a serious plus up.
It is a brave bold man who chooses to make an aspic recipe and then proceeds to enjoy it
Life need more aspic. I wholly agree good sir!
Peaceful Skies
You got Duff!!!!! Wow!!!! He was great! And now I want to try making this, although I might get drummed out of the kitchen by the rest of my family, lol. This was amazing. Every sandwich can be plussed up by a unicorn, a snail, and a brontosaurus.
Hey, Duff Goldman! Good job with aspic😬
Duff's the man!! Great guest!
The cookie cutter shapes are killing me 😂
Well done!
Love the breadcrumbs tip, thank you.
"oh hi there" haha 😂 love it!
Another great one, Barry - and Duff did a great job!
It reminded me of the headcheese I used to buy at our town grocery store. The head cheese was full of veins of thick, gooey, tasty aspic and tasted damn good. They made it in the butcher's kitchen of the grocery store. They used to make their own sausages as well. Holy old baldheaded Moses, do I ever miss that kind of eating.
I miss good deli meat and headcheese. Was thinking put a little more chicken in this and put into a loaf pan, might be similar.
Step 1: Have leftover aspic.
Step 2: Apply aspic to buttered bread.
Step 3: Consume.
I'm pro gelatin. Like this idea, but maybe do more chicken and then it's like headcheese. I was thinking the PU would be cucumber ribbons. Toast was needed! Duff - you went from dino because I have a 3-year-old to here's the comet that wiped them out. Dark. Ha, ha!
Duff! I loved watching your tv show making the cakes. This makes me want to try aspic now.
I love this!!! I think a slice of tomato on bottom would be so delicious!!!
I like tomato aspic so I’ll have to try it as a sandwich.
It's like chicken soup on a sandwich lol
Duff!One of my favorite celebrity chefs!Making a so so sandwich better!10 out of 10!
You finally had me at chicken in buscut. Those are so good
"When you talk about aspic, you conjure images of shag carpets and sunken conversation living rooms."
Myself, a Pole:🗿
Great video!
I think I’d use the same cutter on the bread as the aspic. It would make the shape more legible.
I love the idea of a savory streusel. Definitely going to give that a try.
When I read the word "Aspic" in the title I had a feeling this would be something interesting XD...
Very cool video and i would eat either one!
Love Duff's energy!
I don’t think it’s supposed to be open faced. Cmon, cut the bread in the same shape!! 😂
Thanks aspic snail
Love it! Great host! Can’t beat the fancy shapes!
I don't know... a chicken jello sandwich. I think we're being pranked.
Aspic Snail would make for a good experimental prog band name, I think.
toast seems like a must. chicken jello! i'm in. well done.
@@bostonrailfan2427 yes. good point.
If you love chicken jello, try the Greek chicken lemon soup Avogolemono straight from the fridge like chicken-y lemony jello. Its absolutely incredible!!
PS: I make mine with orzo bc they're better (imo) cold than cold rice.
@@bostonrailfan2427 i definitely would add more shredded chicken to the aspic.
it would be a good use for the remains of a broiled chicken to make the 'liquor' from the bone broth.
@@creepyspookyicky ha! i've never had it yet but i know it's good.
@@stephenmorton8017 it's delicious!! I like my spanakopita best cold too!
YOU'VE MADE IT!
Excellent pronunciation on “a go” 💯
Nice job, Duff! Loved the cutouts!
When I think of aspic I think if my great grandma spending like two hours cutting and boiling tomatoes, blending them by hand, and then even more hours setting it. Only to make something much worse than just a raw tomato.
Shame the brontosaurus didn't get the plus-up, would have been a dead ringer for a dino nugget lol
Hey Chef Duff - bet you thought you'd never see aspic again once you got out of the CIA !
That's pretty remarkable, tbh, I like Duff, he was charming in this
🤯 Duff!
These are great shapes... Curious about the sandwich too, I do feel like my 3 year old would enjoy this
Hey Barry as your book release comes up I had a thought... how about having some authors guest host an episode of Sandwiches of History? I have some friends who are authors as well who may be down to help out!
I dig that idea!
Makes me wonder, if there was ever an aspic flavoured potato chip? And if so, can they sandwich?
grew up watching duff! this was awesome!
giga success
Unexpected Duff cameo 😅👍
Too long! I want Barry to come home!
Aspic-y, thanks!
This man is a californian through and through.
𝐭𝐨𝐚𝐬𝐭!
This was fun! I almost was to try it because I have tons of fun cookie cutters which I hardly ever use!
Fun clip
Thank you
Didn't know chickens liked to party
A liquor in ye olde cooking terms means the fluid released from a food item while cooking/preparing.
WHAT? CHICKEN? NO LARKS' TONGUES?
Cool vid…when r u getting home?
I return to TH-cam today
“Water ain’t crunchy” tell that to ice cubes
Ice cubes wouldn’t be good on a sandwich though
If someone asked for a glass of water and you gave them a glass of ice cubes, they would have every right to be annoyed with you.
Lol savory Jell-O is a major no-go for me tbh
Aspic without raw onion and a touch of vinegar just isn't it.
Which part of the North American continent are you located vaguely?
duff is the best!! awful looking sandwich, but admittedly it's infinitely better with "fancy" chicken goo cutouts!
Could you please pass the meat jelly?
😮i love aspic, souse, and things in gelee, but idk about putting it on bread. Better just by itself.
First comment. Keep up the good work!
But does it 3-year-old? 🦕🦄🐌
not aspic...
7+ minutes??
Duff is a chatty guy lol
Hey, he made his own plus up from scratch!
what's your question?
@@bostonrailfan2427 not even an intermission